Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 24 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
24
- 1/2teaspoons baking powder
- 1 cup plain flour
- 100grams dark chocolate bits
- 125grams unsalted butter
- 200grams dark chocolate, chopped
- 180grams pecans, finely chopped
- 1/3 cup cocoa
- 1teaspoons vanilla extract
- 4 eggs
- 1 cup brown sugar
- 250grams ready to eat baby beetroot, drained
Nutrition per serving
967kJ / 231Cal
967 Kilojoules or 231 Calories
11% of daily energy intake*
Protein
3.7grams
Fat
14.9grams
Carbs
20.0grams
Sugars
15.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat oven to 160°C. Grease and line an 18 x 28cm slice pan with baking paper. Place butter and chocolate into a microwave safe bowl. Microwave on medium for 2 minutes, stirring every 30 seconds until melted and smooth. Stir in sugar and vanilla. Add eggs, one at a time, stirring well between each, until thick and glossy. Set aside.
Step 2 of 3
Process beetroot in a small food processor until as smooth as possible. Stir into chocolate mixture. Sift flour, cocoa and baking powder together. Stir into mixture with choc bits and pecans, reserving 1/4 cup.
Step 3 of 3
Pour into the prepared pan and smooth surface. Scatter reserved pecans over top and press lightly into surface. Bake for 45 minutes or until set. Cool completely in the tin, then cut into squares.
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